Ragin' Cajun

Belmar

In a Nutshell

Chef Tracie preps Cajun classics such as gumbo, étouffée & jambalaya while live music soaks dining room with classic blues

The Fine Print

Promotional value expires Aug 15, 2012. Amount paid never expires.Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for the purchase of alcohol. Must purchase 1 food item. 3-course dinner option valid only for tasting menu.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Ragin' Cajun

The most common way to experience the Deep South is to find a street magician and hope he pulls a shiny Louisiana-state quarter from your ear. Today's Groupon to Ragin' Cajun in Belmar presents another option when there are no illusionists handy. Choose between the following options:

For $29, you get a three-course Cajun dinner from the tasting menu (up to a $60.80 total value) that includes the following items:

One appetizer (up to a $9.95 value)

Two entrees (up to a $21.95 value each)

One dessert (a $6.95 value)

For $20, you get $40 worth of anything on the menu. Entrees range from $16.95 to $21.95.

At Ragin' Cajun, chef Tracie Orsi dices up fresh veggies and jumbo shrimp and sprinkles them throughout a spice-laden array of étouffée, gumbo, and jambalaya. Mouths warm up with tender morsels of alligator sausage and spoons swan dive off noses and breach a layer of gruyere cheese before plunging into onion soup. Broccoli, carrots, and squash soak up spicy tomato stew in the veggie creole, and the chicken and shrimp étouffées smothers chunks of meat with spicy brown gravy. For dessert, dining companions make telepathic arguments for who should get the bigger halves of bananas foster and pecan pie servings. While diners partake, live blues bands inspire them to pop the corks of BYOB bottles along with the bass lines five nights per week.

Ragin' Cajun

Chef Tracie Orsi put in years of service in the resort circuit and culinary industry, taking verbal abuse from irate chefs, working under unskilled cooks, and—the final straw—nearly taking a steak sandwich to the face. After discovering the rich flavors and deep-rooted traditions of Cajun cuisine, Tracie decided to run a kitchen her way, cutting up with her friends as she crafts authentic feasts of stew, seafood, pasta, and chicken infused with the rich spices and seasonings of southern Louisiana.

She dices up fresh veggies and jumbo shrimp and sprinkles them throughout a spice-laden array of étouffée, gumbo, and jambalaya. Mouths warm up with tender morsels of alligator sausage and spoons swan dive off noses and breach a layer of gruyère cheese before plunging into onion soup. Broccoli, carrots, and squash soak up spicy tomato stew in the veggie creole, and the chicken and shrimp étouffées smother chunks of meat with spicy brown gravy. For dessert, dining companions make telepathic arguments for who should get the bigger halves of bananas-foster and pecan-pie servings. While diners partake, live blues and jazz bands inspire them to pop the corks of BYOB bottles along with the basslines five nights per week.